Haricot verts almondine

Instructions

1. Bring a large pot of salted water to a boil. Add the haricot verts and blanch for 2-3 minutes until bright green and just tender.
2. Drain the haricot verts and immediately transfer them to an ice water bath to stop the cooking process. Drain again and pat dry with a kitchen towel.
3. In a large skillet, melt the butter over medium heat. Add the sliced almonds and toast them, stirring frequently, until they are golden brown and fragrant, about 3-4 minutes.
4. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
5. Add the blanched haricot verts to the skillet, along with the salt, black pepper, and water. Toss to coat the beans in the butter and garlic, and cook for 2-3 minutes until heated through.
6. Stir in the fresh lemon juice and chopped parsley. Adjust seasoning with additional salt and pepper if needed.
7. Transfer the haricot verts almondine to a serving platter. Garnish with lemon zest if desired and serve immediately.